Redeeming Green Soup with Lemon and Cayenne
Ingredients
The soup base
-
2
tablespoons
extra-virgin olive oil
-
2
large
yellow onions
-
1
teaspoon
salt
-
2
tablespoons
water
-
¼
cup
arborio rice
-
1
pound
kale or green chard
-
12
ounces
spinach or baby cooking greens
-
4
cups
vegetable broth
-
¼
teaspoon
cayenne pepper
-
1
tablespoon
lemon juice
Optional toppings
-
to taste
cooked brown basmati rice
-
to taste
cooked chickpeas
-
to taste
olive oil
Instructions
- Prepare the greens by removing the ribs and chopping them.
- Caramelize the onions in a skillet with olive oil and salt until browned.
- Add water to the onions and cover, cooking until deeply caramelized.
- In a separate pot, cook the arborio rice with water and salt until tender.
- Add the chopped kale to the rice and cook until tender.
- Combine the caramelized onions, spinach, vegetable broth, and cayenne with the rice.
- Simmer until the spinach is tender, then puree the soup until smooth.
- Stir in lemon juice and adjust seasoning as needed.
- Serve the soup in bowls, optionally over rice and chickpeas, and garnish with olive oil.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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